Crispy Chilli Beef – 351 calories

This is a simple and delicious recipe using mostly store cupboard items.  Be warned that there is a lot of spitting oil in the frying stage, so protective apron, gloves and goggles might be wise at this stage of the cooking!

This only takes a few minutes to make, as long as you gather the various ingredients together in advance.

Definitely a meal we’ll be enjoying again!

If you’ve got any questions or spot any errors or omissions in my recipes, please do let me know!  If you try it, I’d love your feedback.


Crispy Chilli Beef, 351 calories

Preparation Time:       15

Cooking Time:            10 mins

Serves:                         3

Calories per serving:   351


Beef Steak                                                             –  250g

Eggs, Medium                                                       –  1 Egg/54g

Cornflour                                                               –  2 Tbsps/30g

Salt                                                                        –  ¼ Tsp/1.25g

Pepper, Black, Freshly Ground                           –  ¼ Tsp/0.5g

Oil, Olive                                                               –  2½ Tbsps/37.5ml

Red Chilli Peppers                                               –  ¾ Med/33.75g

Spices, Ginger, & Garlic, Cubes, Cofresh         –  1 Serving/20g

Vinegar, Rice Wine                                              –  1 Tbsp/15ml

Tomato Puree                                                      –  1½ Tbsps/22.5g

Sugar, Caster                                                      –  1 Tbsp/12g

Ketchup, Tomato                                                 –  2 Tbsps/30g

Sweet Chilli Sauce                                              –  20g

Peppers, Red, Raw                                             –  1 Med/160g

Onions, Spring, Raw                                           –  6 Med/90g

Sauce, Soy, Dark                                                –  2 Tbsps/30g


De-seed and cut the pepper into long strips. Cut the spring onion into bite sized pieces at an angle.
Finely chop the chilli pepper.

Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
Add the 2tbsp cornflour, quarter tsp each of salt and pepper.

Toss together to coat the steak. It will be a sticky mixture.

Heat 2 tbsp of the oil in a large frying pan or wok over a high heat until very hot.

You will probably need to work in two batches, so when the oil is hot, add in half the beef – a strip at a time – and spread it out.

Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.

Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.

Add a further tablespoon of oil and repeat – cooking the second batch of beef and then placing in the bowl with the first batch.

Once you’ve removed all the beef from the pan, add the remaining half tbsp of oil to the pan and turn the heat down to medium.

Add in the red pepper and cook for 2 minutes until slightly softened.

Add in the spring onions, finely chopped chilli, minced ginger garlic and cook whilst stirring for 30 seconds.

Add the 1 tbsp rice vinegar, 2 tbsp soy sauce, 1.5 tbsp tomato puree, 2 tbsp sugar, 2 tbsp tomato ketchup and the sweet chilli sauce to the pan.

Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.

Add the beef back in, give it a stir and heat through for 1-2 minutes until the beef is hot.

Serve with rice or noodles.



Nutrition Data Per Serving

Calories (kcal)          351

Protein (g)                23.8

Carbohydrate (g)     27.8

Fat (g)                       16.3

Fibre (g)                      1.7

Fruit & Veg                 1.2

Cauliflower and Cashew Macaroni Bake – 385 calories

I was inspired to make this when I received a link to a vegan version of the recipe via a website I subscribe to –

I love that so many of the recipes are low cost and use store cupboard ingredients – however, their quantities are usually HUGE and they’re not particularly focussed on healthy foods or weight loss.  They do have a section on Healthy Recipes and also many excellent “fakeaway” recipes which I often drool over!

I’m trying to introduce more vegetarian and vegan foods into my meal planning and to generally cut down on meat consumption. Something we should all be making an effort to do.

This recipe is a take on macaroni cheese but the creamy sauce is made by roasting and pureeing cauliflower and almonds with milk – the result is rather delicious!  However, I was unable to resist the temptation of adding some cheese – as cauliflower cheese is one of my all time favourite meals.

So this is my version of the Mob recipe:

Cauliflower and Cashew Macaroni Bake – 385 calories


Cauliflower                                                 –  260g

Carrots, peeled                                         –  100g

Cashew Nuts, Plain, Average                  –  50g

Milk, Whole                                               –  300ml

Garlic                                                         –  1 whole bulb

Breadcrumbs, Panko                               –  50g

Thyme, Dried                                            –  1 Tsp/1g

Rosemary, Dried                                       –  1 Tsp/1g

Parsley, Fresh, chopped                          –  1 Tbsp/3.8g

Macaroni                                                    –  225g

Olive Oil                                                     –  4 Tsps/20ml

Cheese, Cheddar, Mature                       –  50g

Salt, Average                                            –  ¼ Tsp/1g

Pepper, Black, Freshly Ground                    –  ½ Tsp/1g


Preparation:  Grate the cheese.


Step 1.
Preheat the oven to 220°C.

Step 2.
Chunk up the cauliflower and dice the carrots. Toss with salt and a dash of oil and spread out onto a tray.

Step 3.
Roast the cauliflower and carrots at 220°C until tender, this will take roughly 25 mins. Roast the garlic in foil with salt and 1 tsp of olive oil for 25 mins until tender (this can be done alongside the vegetable roasting).

Step 4.
Reduce the oven temperature to 200°C.

Step 5.
Briefly toast the cashews in the oven in an oven proof dish or on a piece of foil. Once toasted, transfer to a blender jug and pour over 500ml of warmed milk. Add the roasted cauliflower and carrots and one of the cloves of garlic (popped out of its skin) blend until super smooth.

Step 6.
Season the creamy sauce with salt and pepper and set aside. Squeeze the roasted garlic out of its skin and save some of the oil.

Step 7.
Toast the breadcrumbs in some of the garlicky oil. Finely chop the thyme, rosemary and parsley and toss through the breadcrumbs.  Pop the rest of the garlic cloves out of their skins, roughly chop and stir into breadcrumb mixture.

Step 8.
Cook the pasta for a couple of minutes less than the pack instructs. Stir through the sauce with a splash of pasta water (if required). You want it a bit wetter than you think. Add the grated cheese and gently stir through. Pour into an oven proof dish and top with the herby breadcrumbs.

Step 9.
Bake for 15-20 minutes or until bubbling and golden. Serve with a fresh, zingy green salad or green vegetables.

Nutrition Data Per Serving

Calories (kcal)       384.6

Protein (g)                14.8

Carbohydrate (g)    36.7

Fat (g)                       19.8

Fibre (g)                     3.2

Fruit & Veg                 1.3